Mama Gisela’s Homemade, Upper Austrian Napkin Dumplings

• I use light white bread from the day before, alternatively bake fresh bread and let it dry. Dice this and place in a bowl.
• Whisk the eggs with about 100-150ml of whole me.
• Roast the onion in butter until golden brown and mix with the butter into the diced bread.
• Gradually add the egg milk, the herbs and a little flour so that the mass has a certain firmness. Let rest a little, salt and pepper.
• Pour the mixture onto kitchen foil, shape into a napkin dumpling.
• Put in boiling salted water, boil the dumplings briefly, then simmer on a low level for about 20-25 minutes.
• Take the dumpling out of the water, let it rest for a moment, cut it open and serve.

Serving suggestion

• Goes wonderfully with anything hearty, with home-style cooking such as roast pork, sauerbraten, smoked pork, smoked meat or with a freshly prepared mushroom dish. * Just try my recipe for mushroom ragout / mushroom goulash in my cookbook.